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	Provedor de dados BABT (1) Ciência Rural (1) Autor Ribani,Rosemary Hoffmann (2) Azeredo,Henriette Monteiro Cordeiro de (1) Camlofski,Ana Mery de Oliveira (1) Carvalho,Carlos Wanderlei Piler (1) Gogoy,Rossana Catie Bueno de (1) Helm,Cristiane Vieira (1) Ikeda,Mônica (1) Lenzi,Marcelo Kaminski (1) Licodiedoff,Silvana (1) Mais... Palavra-chave Araucaria angustifolia (1) Cake (1) Celiac (1) Color (1) Fruit (1) Image (1) Juice (1) Physalis (1) RGB (1) Rheology (1) Sensory (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Use of image analysis for monitoring the dilution of Physalis peruviana pulp BABT Licodiedoff,Silvana; Ribani,Rosemary Hoffmann; Camlofski,Ana Mery de Oliveira; Lenzi,Marcelo Kaminski. The aim of this work was to develop linear models using the image analysis coupled with density measurements to monitor the dilution of the Physalis juice in the concentrations ranging from 0 to 100% in mass of juice pulp. A sample corresponding to 20% in the mass of juice pulp was for validating purposes and a prediction of 19.9±0.3%. The models with three parameters showed the best predictions, providing this technique with a promising future for the monitoring the dilution of fruit juices. Tipo: Info:eu-repo/semantics/article Palavras-chave: Juice; Fruit; Color; Image; RGB; Physalis. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300015 Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes Ciência Rural Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann. ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour... Tipo: Info:eu-repo/semantics/article Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752 Registros recuperados: 2 Primeira ... 1 ... Última

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